Ossawinnamakee Salad
(Wild Rice Salad with Ginger Dressing)

Vegan, gluten-free, nut-free (potentially), soy-free (potentially)

Inspired by a recipe in the Best of Wild Rice Recipes by Beatrice Ojakangas

My music career has brought me to many places that I may not have otherwise visited. I often go exploring when I'm not performing and fall in love with an unfamiliar town and it's natural surroundings. While staying on Lake Ossawinnamakee in Minnesota this summer, I fell in love with a food that was mostly unfamiliar to me: wild rice. My host Bertie gave me some wild rice and a cookbook, and we had a great time cooking this dish together.

Wild rice has a slightly nutty taste (much milder than quinoa) and a nice springy, chewy texture (kind of like pasta cooked al dente). If you're not sold on that description, check out the nutrition profile: when compared to brown rice, wild rice has fewer calories and more protein and antioxidants. Wild rice grows in shallow lakes and slow-moving streams, and Native Americans still harvest the prized grain (or technically, aquatic grass) in the traditional way by canoe. I later found out that wild rice is the state grain of Minnesota, but it's commonly harvested throughout the upper Midwest. It's easy to find a "wild rice blend", which will work fine for this recipe, but do look for 100% wild rice in natural grocery stores as it is extra special :)

Serves: 3 as a main course; 6 as a side dish / Prep time: 25 min / Total time: 1 hour

Ingredients:​

• 1 cup wild rice
• 1 lb fresh green beans OR asparagus
• 1 cup frozen shelled edamame, thawed (optional)
• I cup sliced shiitake mushrooms (optional)
• 1 3-inch piece of ginger-root, peeled and coarsely chopped
• 3 Tbsp sesame oil + 1 Tbsp toasted sesame oil (or simply 4 Tbsp sesame oil)
• 3 Tbsp rice vinegar OR white wine vinegar
• 1/2 tsp salt*
• 1/4 tsp sugar*
• 1/4 tsp white pepper OR black pepper

TOPPINGS:

• toasted sesame seeds**
• toasted slivered almonds**

Directions:

1. Rinse the wild rice well and then place in a saucepan and cover with several inches of water. Bring to boil and then reduce heat to low and cook until tender, but still chewy, 30-45 min. Drain rice and set aside to cool.
2. Bring a large pot of water to boil and prepare the green beans/asparagus. After rinsing, snap off and discard the ends of the green beans, and then snap or chop into bite-size pieces. If using asparagus, simply snap off the tough end and leave the rest of the spear whole.***
3. Once the water is boiling, drop in the shelled edamame and shiitake mushrooms if using, and set the timer for 2 min. At the 2-min mark, add the beans/asparagus to the same pot and continue boiling for 3 more min. Immediately rinse under cold water and set aside to drain. 
4. In a blender or food processor, blend the ginger, sesame oil, rice vinegar. salt, sugar, and pepper until smooth.
5. Combine cooled rice, veggies, and dressing together in a large bowl. Top with toasted sesame seeds and slivered almonds, and serve.

*Omit the salt and sugar if using seasoned rice vinegar.
**If you only have raw sesame seeds and almonds, you can easily toast them together on a bare cookie sheet in an oven or toaster oven set at 350 degrees F for 3-4 min. Watch them carefully until the desired golden color and toasty aroma is achieved. It helps to shake the pan halfway through to encourage even toasting.
​***The sound of snapping fresh green beans or asparagus ranks as one of my favorite sounds in the kitchen! It does take some time to prepare, though, so try to solicit some help for a fun group activity! Who can come up with the fanciest snapping rhythms?